▸ 20-40-year vines. Urban chai.

▸ Dangerously drinkable.

▸ Mistral freshness vs Merlot plush

Merlot from 20–40-year organic vines is destemmed, cool-fermented and polished for four months in oak inside Mars Wine Station’s micro-cellar on Marseille’s Vieux-Port. Violet lift and juicy cherry show the glouglou intent—pour slightly cool.

Mars Wine Station runs an urban cellar metres from Marseille’s Vieux-Port. Lionel Boillot blends organic Merlot from 20–40-year vines across Vaucluse, Gard and Bouches-du-Rhône, then parks it four months in barrel for polish without bulk. Violet, black-plum and a flick of licorice keep it glouglou when lightly chilled.